CdO’s Premier Culinary Institute Showcases Culinary Skills and Talent via Chef Wars 2019

Cagayan de Oro City’s premier culinary school, the Culinary Institute of Cagayan de Oro (CIC) recently mounted the Eight Edition Chef Wars 2019: A Culinary and Baking Inter-Batch Competition at the Centrio Ayala Mall’s Activity Center.

Staging a culinary event on a yearly basis like Chef Wars underscore the gained knowledge of the students, and executing it is a celebration of applied skills reflective of the highly competent chefs in the institution. It is really not a competition per se, but a celebration!

And what a celebration it was because all the senses involved in my waking hours were probably heightened by the mere sight and smell as well as taste of glorious food prepared with such panache by all the competing contestants!

To say that I enjoyed the event is an understatement.

The Phone Call

It was our monthly meeting in the office Tuesday on September 3 when the school administrator of the Culinary Institute of Cagayan de Oro (CIC), Ms. Restie Garcia called over the phone.

In spite of her pleasant and convincing voice, it felt weird when Ms. Garcia asked me if I could be part of their cook-off challenge as their guest judge. That day, I did a quick run through and self-assessment if I fit the bill and deemed worthy. I am not a professional cook myself nor a graduate of a culinary course. I had no proper training either. I cook at home if our hired manang in the neighborhood won’t show up or if I am fed up with her choice of food fare. I cook at home when the rest of the older siblings are out of town and I have hungry young mouths to feed. Luckily enough, none of my nephews and nieces went violent for not feeding them a decent meal or a tasty snack. I also happen to be a blogger about food since I love food—eating and writing, thinking, discussing and reading about it. Although I don’t look the part of a stocky and enthusiastic eater judging from my built with food particles spewing from the corners of my mouth, my growing appetite to devour reading materials about food can easily offset that. However, I would diligently enroll on a culinary workshop whenever I can since the thought of myself gaining some essential skills in the kitchen (and later surviving to write about it!) excites me.

I said YES to the invitation because why not? It would be a pleasure and honor to become part of a yearly event organize by a well-established culinary school. I scribbled down a mental note that read, “gud lak to me!”.

Meeting the Judges

As the guest judge, I was the “odd choice“ in the company of Manila-based chefs Maria Lourdes “Malou” Cruz Caudal and Anthony Troy M. Morales with Jun Rey B. Tunog of Bukidnon. Joining a triumvirate of culinary champions was rather surreal. What’s more surreal was that during the competition proper, I was seating next to Chef Malou, the school’s AVP for Program Development who divides her time jetting from Manila to CdO and back for nine years now. The moment we were introduced, I liked her right away because she’s warm, welcoming and downright chatty. I quickly learned some tips and guidance from her what to observe and take into consideration when judging aside from the pre-furnished criteria. In one category, she discreetly motioned and whispered, “he’s using the wrong chopping board!”. The use of color-coded chopping boards for different ingredients is a great way of preventing cross-contamination. I learned that from my first workshop in CIC with Chef Rency de Jesus. Red chopping boards for meat, green for fruit and veggies, yellow for chicken and other poultry products, blue for seafood and shellfish, with white as the all-around board.

CIC’s AVP for Program Development Chef Malou Cruz-Caudal in her message to the participants said, ” It is only in accepting criticism that we become a better person or better chef. You are here today not to compete with others, but with yourself”. That is very true.

Chef Troy Morales was our chairman and at first I was a bit intimidated by his aura and authority. He was supposed to be my chef instructor had I enrolled in his workshop last month and I heard from a student friend that he has high standards in the kitchen. I would love to be in his class given the luxury of time, schedule and opportunity. You heard of stories that the best teachers are the strict ones right?—strict with high and impeccable standards, I like that. Still, I got some strong Gordon Ramsay slash Anthony Bourdain vibes from him. Heck, bring it on. I will enroll in his class sooner or later. Hahahah!

With Chef Troy M. Morales.

Chef Jun Rey was fresh from his winning streak in the regional and national cooking event sponsored by Solane (the brand formerly known as Shell LPG). At a relatively young age, he shows some strong promise to make it big here in the country or overseas. Amazingly enough, his winning dish entry on adlai piqued my interest since adlai, as an alternative edible crop, is getting popular among health buffs and health enthusiasts. Adlai is a challenge to have in the kitchen since it takes time to cook and the many varieties to cook it is still up and coming with researchers and food scientists finding ways to make it mainstream and become part of our everyday kitchen fare and food lexicon.

With Chef Jun Rey B. Tunog and CIC resident Chef Hannah Lei Tiro.

The Competition Proper

It was a demanding moment for the competitors since they have to make the most of their allotted time, ingredients, work space and ingenuity—in front and around live audiences!!! Doing something before a live audience, I can feel the enormous pressure from that vantage point alone. There were four culinary categories ranging from Beef, Seafood, Plated Dessert and Cake Decorating.

From the get-go, these were some of my early favorites which eventually won:

SEAFOOD CATEGORY:

GOLD – (I-28) GRILLED STUFFED SQUID WITH AIOLI AND CHILI SAUCE by Marianne Jolette Carreon & Rosemarie Gaamil

During the prep time and cooking proper, I had a feeling that this entry would clinch a placement since aside that the mise en place was there, the aroma of sensuous chili clung in the air. The aroma alone seduces me to hover in their station and witness some magic or alchemy unfold before my very eyes. I know that squid is a tricky thing to have in one’s cooking repertoire since it becomes rubbery once it is overcooked, but the two ladies pulled it off and the stuffing in the squid was simply divine! I gave them high points—heavy on taste and delightful presentation.

SILVER – (BATCH 37) COCONUT MALASUGUE FISH IN MARINARA SAUCE by Matthew Denize Velez & Samantha Khristy Ygot

I am a fan of big fish and the fact that it was served before us in bite-sized manner, ready to be tossed in my mouth and devoured in one chomp, made it more appealing. The fish once taken with an ample amount of marinara sauce becomes delish. The sauce on this one was a bit sour for me though. Other than that, it is a good dish.

BRONZE – (BATCH 38) MALUNGGAY PESTO SHRIMP WITH SAFFRON BUTTER SAUCE by Ian Louie Roble & Niko Ishmael Khuta

I love pesto! I put pesto on my toast and it is a perfect add-on for pasta. Honestly, they got some formidable ingredients at their disposal—shrimp, saffron, and butter. The malunggay was a surprise addition in the mix which did them good. I gave them points for their plating skills and eye for good presentation. For my share, I dabbed my shrimp with lots of butter sauce. Guilty!

BEEF CATEGORY:

GOLD – (BATCH 36) PAN SEARED BEEF TENDERLOIN W/ CHARCOALED COCONUT SAUCE by Jeffrey Ayento & Lorenz Waminal

I find beef hard to digest in my tummy that’s why in our household, we prepare it at least once in a month. Between cooking time, I had a quick chitchat with one of its contenders saying that he made a sudden switch from using tenderloin to shank since, according to him, it has high shrinkage percentage during braising. When it was time for the taste test, I couldn’t help but notice that the beef was tenderly done Chef Troy didn’t even need a knife. One pull and strands of fibrous beef would easily cling to the fork. The coconut sauce was there to deliver a delectable eating experience with its coco decadence balanced by the delicate sourness of ensaladang talong. In short, the awesome combo of Ayento and Waminal won me over.

SILVER – (BATCH 38) CHILI COCOLATE STEAK W/ PEANUT SAUCE AND ROASTED VEGETABLES by Hexon Prado & Peter Pusta

What I really like about this dish was that I think it had all the necessary elements to become a runaway hit among resto goers. Presentation and plating wise, I like it. Chef Malou said it was “masyadong rich” and “masyadong masarap” which probably translate to its “umay” factor and I couldn’t agree more. Well, I can always have a glass of red wine to match this dish’s audacity and boldness. A glass of red moscato for me please!

BRONZE – (BATCH 37) PAN SEARED BEEF ROULADE W/ CREAMY CALDERETA SAUCE AND CROQUETTE W/ BUTTERED VEGETABLES by Benedick Doktor & Jenrose Paguia

At first glance, the rolled beef in this one resembled rolls of sushi and I like it! It looked delish and it was presented good but the flavor of the beef here got overwhelmed by the power of mint. Mute the mint and it’s all good.

4TH – (INTENSIVE 28) EURASIA BEEF WITH NOODLES by Bonnito Cedeño & Jan Maghuyop

I like the time-tested combination of beef and noodles since for me, it’s a comfort food. When the two young cooks presented their final dish, I told them I wasn’t a fan of their sauce since I find it “malabnaw” and runny. However, I like how tender the beef was and impressed how the noodles were made out from scratch. Now that is super!

PLATED DESSERT CATEGORY:

Note: I struggled with this category because I have a sweet tooth and declaring which dessert is good, better and best was heartbreaking. 😦

GOLD – (I-28) CHOCOLATE MOUSSE SERVED W/ LIME ICE CREAM by Marianne Jolette Carreon & Joden Kimberly Bañado

Admittedly, I am a chocolate person and serving me this Chocolate Mousse with Lime Ice Cream and indulging it was like giving in—to temptation! The two young ladies were the first to present their dessert and I have to say that I enjoyed the chocolate’s richness and decadence. It was explosive, it was rich and it was decadent. I remember spooning the mousse in slow-mo because I wanted to savor the moment. Then came a thin sheet of peanut brittle at the bottom used as flooring with crushed walnuts littered around. Wicked!!!

SILVER – (BATCH 38) SPICED PEACH W/ CARAMEL by Reyleen Raterta & Paolo Nave

To say that I didn’t like and enjoyed this dollop of delight here would be lying. I like how the taste was simple, light, fresh and invigorating that’s why I wanted to get more than a spoonful of it. If only I can declare this sweet light dessert tie with the gold clincher above, I will. They also made this delish dessert out from scratch. Actually, this one also has a special place in my heart…and palate.

BRONZE – (I-28) MANGO FRUIT PANNA COTTA by Maeri Incillo & Mary Jane Apostol

I like the plating on this one since it is dainty and that it reminds me of a potpourri. I like the way it presented lots of colors and that it is vibrant and gave off a hint of summer. Taste is good. A bit soggy for me but it’s good!

4TH – (BATCH 38) PANNA COTTA W/ BERRY SAUCE by Pythagoras Pabillore & Jessa Mae Corpin

Another Panna Cotta here. I like the brashness of this one and how it manages to translate in the plating that they mean serious business. The sultry red berry sauce screams war in the kitchen and I like it! As to the Panna Cotta itself, I find it a bit “matabang” but it’s not something that can’t be remedied by its fruity and flamboyant berry sauce.

CAKE DECORATING CATEGORY:

GOLD – EUROPEAN WINTER WONDER LAND & CENTRIO MALLERS’ CHOICE AWARD by Mirassol Luzano & Novena Flor Flores

The moment I saw the final cake design, I liked it right away. I love it for its element of delight and for its sophistication and intricacy. It was really executed well given the time constraints. I am so proud and happy that this was one of my early favorites. Their final cake design came in clean, classy, dainty and delightful. Luzano and Flores succeeded in transporting me somewhere in Europe on a winter wonderland. I need my jacket and scarf ASAP!

SILVER – WINTER IN NORWAY by Joden Kimberly Bañado & Dana Shane Salao

I understand that this cake fell short to show its full glory and potential because of the time limit. Had it been given more time, I think their effort of capturing the nostalgia, night magic and northern lights (aurora borealis) in Norway would have been great. I gave an “A” for the effort of hand painting the cake though.

BRONZE – WINTER IN THE WOODS by Angelou Beth Casiño & Kharene Comia

I like the wire works done on this one and the log cabin (I hope that’s a log cabin), I want to cozy up inside and stay warm by the fireside. Plus, I like the details on the wood I feel like knocking on it.

4TH – WINTER IN PARIS, FRANCE by Marianne Atienza & Reyleen Raterta

Who doesn’t want to go to Paris? This cake sure did attempt to remind us to dream of a vacation getaway in the City of Lights. I like all the shapes and sizes of the snowflakes.

And of course, it can’t get any better since the Culinary Arts Batch Intensive- 28 was declared the OVERALL CHAMPION, a big congratulations to ALL you guys!!!